Shiitake Mushroom Jeon, Stuffed with Beef and Pan-Fried – First to Disappear from the Holiday Table

Steps

1. 1

   Gently wipe the surface of shiitake mushrooms with a paper towel and remove the stems.

2. 2

   Finely chop the mushroom stems and green onion. In a bowl, combine 200g ground beef, 1T soy sauce, 0.5T black pepper, 0.5T minced garlic, 2T mirin, chopped green onion, chopped mushroom stems, and 1T pancake mix to make the filling.

3. 3

   Flip the mushrooms upside down, dust with pancake mix through a sieve, fill with the beef mixture, then dust with pancake mix once more.

4. 4

   Crack the eggs through a sieve to remove the chalaza.

5. 5

   Heat a generously oiled pan, dip only the bottom of each stuffed mushroom in the egg wash, place on the pan, cover, and cook on low heat for 5 minutes.

6. 6

   Uncover, flip, and lightly cook the top side a little more.